• Preheat the oven to 160C/gas mark 3. Grease and flour a 2lb loaf tin. In a small saucepan melt the butter and marmalade together over a low heat. Allow it to cool for five minutes, then add the eggs. Drain the tea from the soaked fruit. Mix together the flour, sugar and spices and stir in the drained fruit. Add the butter mixture and the milk.

• Add a little more milk if needed. Spoon the mixture into the prepared loaf tin and bake for 1-1¼ hours. Once it is baked, remove it from the oven and turn out on to a wire rack.

• Allow it to cool and brush with hot marmalade to give it a nice sticky, shiny finish.